With a rich, inebriating aroma, and lusciously thick texture, Marco Colzani’s Sicilian Mango nectar is like a bottled tropical escape. Close your eyes, and you might think you’re biting into a perfectly ripe mango on a hot beach under the Sicilian sun - only without the sticky fingers. Enjoy it with breakfast as the perfect start to the day, as a luxurious treat any time, or as the base for a stunning cocktail or mocktail - if you can manage to save it until the end of the day! ...read more
On a farm called Papa Mango on the northern shores of the province of Messina, a long family tradition of cultivating citrus has evolved to include tropical fruits as well, including avocado, papaya, passion fruit and mango. Just steps away from the Tyrrhenian Sea, the conditions of the soil and climate are perfect for producing particularly juicy, sweet Sicilian mangos. Like all the producers Marco chooses, respect for the environment is of paramount importance; the farm was designed with the latest irrigation methods to drastically reduce water consumption, and the plants are fertilized using the natural waste produced on the farm.
Marco Colzani makes his Mango Nectar the only way a trained enologist knows: using the highest quality fruit grown in the perfect environment and harvested by hand at the peak of ripeness. The mangos are processed within 48 hours of harvesting and are therefore never frozen. Each Nectar is made without chemical preservatives, additives, and dyes. Marco's goal is to respect the beauty of fresh fruit by bottling it as it is, with just a bit of Italian raw sugar and some lemon juice.
This is the breakfast beverage par excellence - which may be why it's in high demand at the world's top hotels - and makes a luxurious treat at any time of the day. Mix these fruit nectars with your favorite spirits or tonics for a stunning cocktail or mocktail. Sipping these nectars is the closest thing to drinking fresh Italian fruit: complete with vitamins, minerals, and fiber, all left intact through a gentle pasteurization process. Following his minimalist principle, he decided "to take away everything unnecessary, and try to come as close as possible to the original."
